I was asked this week by my daughter’s pre-school teacher to make their Easter snack so I came up with these muffins – quick and easy and full of carrots…perfect for the Easter Bunny so now they are officially called Bunny Muffins. There is no sugar in these muffins (the sweetener comes from maple syrup or mashed banana and apple) and they have a hearty blend of carrots, oats and apples and would make a delicious healthy breakfast on the go or a perfect snack for your little ones. I like to make them in mini muffin tins for small hands and bite size snacks. I literally whipped them up as I was packing lunches this morning so they aren’t fussy and pretty quick to make.
Makes 12 large or 24 mini muffins
1 3/4 cup whole wheat or white whole wheat flour
1/2 cup oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
(you can add extra spices too such as ginger or nutmeg)
2 cups grated carrots (preferably organic)
1 small apple, grated
1/3 cup melted coconut oil
1/2 cup maple syrup – OR 1 small banana, mashed
1 cup Greek yogurt
1 teaspoon vanilla essence
- Pre-heat oven to 350F.
- Whisk together all the dry ingredients in one bowl.
- In a separate bowl, mix together all the wet ingredients.
- Combine both wet and dry ingredients until mixed together.
- Distribute among lined muffin tins.
- Bake in oven for 15 minutes.
- Cool on a rack for about 10 minutes.
Thanks to Cookie + Kate for the recipe inspiration!
I’ve been baking for as long as I can remember and it’s a wonderful tradition that I now love to share with my children. Both my children love it – the measuring out of ingredients, the mixing and the licking of the bowl after everything is in the oven. Think baking needs to be just sugary chocolate cupcakes with sprinkles on the top? Think again. There are so many ways to bake with lowering the sugar content and adding in nutritious ingredients like fruit or vegetables.
I’ve posted on my blog many times about some really great alternatives to traditional baked goods. Try my delicious sweet potato brownies or chocolate ginger beet and pear muffins with chocolate gaze or my apple and oatmeal bars. These all make perfect after school snacks or weekend teatime treats.
These simple muffins came about because we belong to a winter CSA where we get a weekly share of apples and pears (cue the cockney rhyming slang) and I was looking for a recipe that used fruit as a sweetener. There’s only a little but of sugar in this recipe but I think you could probably omit it entirely (except for the honey) and not notice it at all. These are easy and quick to make and taste delicious hot and fresh from the oven and keep for a couple of days in a cookie/biscuit tin too.
Apple – Banana – Oat – Raisin Muffins
Makes 12 muffins
1 stick unsalted butter (1/2 cup of butter)
1/3 cup of brown sugar
2 medium eggs
2 tablespoons of local honey
1 mashed banana
1/2 cup raisins
1 apple, cored and cut into very small fine pieces
1/2 cup whole wheat flour
1 cup of oats (I like jumbo oats but instant will do too)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
a good pinch of salt
- Preheat oven to 350F
- Cream together the butter and sugar and then mix in the eggs.
- Add the mashed banana and apple and honey. Mix well.
- Add the flour, oats, baking powder, baking soda, salt and cinnamon and mix very well. Mix in the raisins. The mixture will be fairly moist.
- Spoon into muffin liners in your muffin tin.
- Bake for about 15 minutes or until the top is brown. Leave in the muffin tin for about 10 minutes to cool.
My kids love pancakes and they beg me to make them most mornings of the week – even though I generally end up making oatmeal and smoothies and reserve pancake eating to the weekends. I try to make whole grain or buckwheat pancakes for them with bananas or other fruit but I recently found this super easy recipe that gets its natural sweetness from just a few bananas.
It’s a rainy day here so I’m sheltering from the rain on my front porch drinking this smoothie. Doesn’t the color look so beautiful and bright against the gray?
I love pumpkin at this time of the year and like to stock up my cupboards with handy cans of (organic) pureed pumpkin to pop into soups and smoothies. This is a really simple smoothie to make and is sweetened by adding half a banana. I added some sweet potato too since that’s what we had for dinner last night and it was already roasted and sitting in my fridge. You can play around with the ingredients to make it have more of a pumpkin or sweet potato flavor. This would make a delicious breakfast or lunch.
It’s that time of the year again when all the shops are full of red and pink candy and boxes of chocolate. Valentine’s Day can be a real problem if you’re trying to stay healthy and stick to your New Year’s Resolutions. I’m here to tell you that you can have chocolate and stay healthy too! This is a decadent chocolate smoothie for your valentine which would be a perfect accompaniment to my strawberry heart gluten free breakfast pancakes. It contains raw cacao, chocolate protein and maca known for increasing libido and fertility. Raw cacao is full of antioxidants and great for heart health and it adds a really delicious deep chocolately flavor to this smoothie too. Make this smoothie and everyone will fall in love with you!
I was faced with a glut of pears in my CSA box this week. I love eating pears and so do my kids – in fact, it was their first ever solid food when they were babies and they both love eating pear slices for breakfast or after school snack. Pears remind me of growing up in the English countryside and my Granny and colder weather and the pear tree in our garden that always seemed to produce hard pear bullets year after year that we didn’t quite know what to do with.
It’s been so cold this week in the Northeast, I think many have us have wanted to hibernate at home with a DVD box set and eat meal after meal of stodginess just to keep us warm until June.
Eating in the fall or winter months can be such a huge shift to what we were eating just weeks before when the days were long and hot and all you wanted to eat all day was sweet watermelon.
As much as I love smoothies and juices, sometimes I find the thought of them hard to digest when it gets cold! However, I was determined this week to find a juice that would work for me when the temperatures dipped. That would make me feel refreshed and warm inside. That would have seasonal ingredients that I could pick up at the local Farmers Market or CSA. And here it is. Simple but nourishing and a little spicy. I added the turmeric for its super anti-inflammatory properties and you don’t taste it a bit here. The ginger is also really great for your digestion.